Roasted Leek and Carrot Soup

• large bowl
• rubber spatula
• cookie sheet
• large soup pot or Dutch oven
• blender, food processor, or hand mixer

• 1 pound carrots, cut into 2-inch pieces
• 1 pound leeks, washed and cut into 2-inch pieces
• 1 medium onion, quartered
• 1 whole head of garlic, broken into unpeeled cloves
• 3 T olive oil
• 2 Q vegetable stock or water
• 1 c white wine
• 1 c fresh parsley, chopped
• ¼ c nutritional yeast
• 1 t salt
• 2-3 T balsamic vinegar

Toss carrots, leeks, and onion with the oil and spread on cookie sheet, leaving one corner free. Put the garlic cloves in the same bowl and mix around to get the last of the oil, then place in corner of the cookie sheet. Roast for 30-40 minutes, until golden.

Meanwhile, combine stock, wine, parsley, nutritional yeast, and salt and simmer over medium-low heat. When the veggies are roasted, add carrots, leeks, and onion to the stock, and squeeze the garlic out of the cloves, adding the garlic to the soup and discarding the skins. Once veggies have been added, simmer for another 30 minutes. Remove from heat and stir in balsamic (you might like to save some to drizzle on top). Let cool for about 15 minutes.

Blend soup in batches until smooth, taste, and adjust seasonings. Return to pot, reheat, garnish, and serve.

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